An Evaluation of Elementary School Nutrition Practices and Policies in a Southern Illinois County

2008 ◽  
Vol 24 (4) ◽  
pp. 222-228 ◽  
Author(s):  
Jennifer S. Sherry
Keyword(s):  
Elementary School ◽  
School Health ◽  
Food Service ◽  
School Nutrition ◽  
Southern Illinois ◽  
Nutrition Programs ◽  
School Health Program ◽  
Nutrition Practices ◽  
Food Service Managers ◽  
Service Managers

The purpose of this study is to assess elementary school nutrition programs in a rural county in southern Illinois. The researcher interviewed the food service managers of eight schools and completed the School Health Index (SHI) based on their responses. Eighty-seven percent of the schools did not have venues such as vending machines outside the cafeteria. Three food service managers stated that from 75% to 80% of the students in the district ate lunch in the cafeteria. The SHI corresponds to the eight components of a coordinated school health program; nutrition services are just one of the eight components. The SHI is a tool that can be used to identify strengths and weaknesses in the nutrition program. It covers items from healthy, low-fat choices to food preparation and cafeteria practices. School nurses can work with teachers and food service personnel to create nutrition programs and a curriculum related to healthy nutrition practices.

scholarly journals School nutrition guidelines: overview of the implementation and evaluation

2015 ◽  
Vol 18 (9) ◽  
pp. 1582-1592 ◽  
Author(s):  
Matej Gregorič ◽  
Larisa Pograjc ◽  
Alenka Pavlovec ◽  
Marjan Simčič ◽  
Mojca Gabrijelčič Blenkuš
Keyword(s):  
Process Evaluation ◽  
Primary Schools ◽  
Food Service ◽  
School Nutrition ◽  
Dietary Guidelines ◽  
Successful Implementation ◽  
Cultural Issues ◽  
School Lunches ◽  
Food Service Managers ◽  
Service Managers

AbstractObjectiveTo holistically evaluate the extent of implementation of dietary guidelines in schools and present various monitoring systems.DesignThe study comprises three methods: (i) a cross-sectional survey (process evaluation); (ii) an indicator-based evaluation (menu quality); and (iii) a 5 d weighed food record of school lunches (output evaluation).SettingSlovenian primary schools.SubjectsA total 234 food-service managers from 488 schools completed a self-administrated questionnaire for process evaluation; 177 out of 194 randomly selected schools provided menus for menu quality evaluation; and 120 school lunches from twenty-four schools were measured and nutritionally analysed for output evaluation.ResultsThe survey among food-service managers revealed high levels of implementation at almost all process evaluation areas of the guidelines. An even more successful implementation of these guidelines was found in relation to organization cultural issues as compared with technical issues. Differences found in some process evaluation areas were related to location, size and socio-economic characteristics of schools. Evaluation of school menu quality demonstrated that score values followed a normal distribution. Higher (better) nutrition scores were found in larger-sized schools and corresponding municipalities with higher socio-economic status. School lunches did not meet minimum recommendations for energy, carbohydrates or dietary fibre intake, nor for six vitamins and three (macro, micro and trace) elements.ConclusionsThe implementation of the guidelines was achieved differently at distinct levels. The presented multilevel evaluation suggests that different success in implementation might be attributed to different characteristics of individual schools. System changes might also be needed to support and improve implementation of the guidelines.

USE OF VISUAL AIDS IN EFFECTIVE TRAINING1 OF FOOD-SERVICE MANAGEMENT2 IN FOODBORNE DISEASE CONTROL3

1969 ◽  
Vol 32 (7) ◽  
pp. 245-250
Author(s):  
Frank L. Bryan
Keyword(s):  
Food Service ◽  
Training Methods ◽  
Visual Aids ◽  
Way Of Life ◽  
Actual Object ◽  
Everyday Objects ◽  
Communication Challenges ◽  
Effective Use ◽  
Food Service Managers ◽  
Service Managers

Are Missourians any different from people elsewhere in wanting to be shown? I don't think so—they are just a little more frank about demanding visual proof. It is difficult enough to describe many common, everyday objects; If a group is unfamiliar with an object or its use, the difficulty Is compounded. But a picture, a drawing, or the actual object demonstrated readily communicates the thought to an audience. And it is easier to describe familiar things than bacteria, which the audience cannot see, or a concept such as “cleanliness is a way of life.” Visual aids can assist in meeting these communication challenges. Because the effective use of visual aids is such a large subject, I will limit my discussion to the correlation of visual aids to training methods appropriate in training food-service managers.

Assessing safe food handling knowledge and practices of food service managers in Doha, Qatar

2019 ◽  
Vol 25 (5) ◽  
pp. 440-448
Author(s):  
Hammad S Asim ◽  
Israa Elnemr ◽  
Ipek Goktepe ◽  
Hao Feng ◽  
Hee K Park ◽  
...  
Keyword(s):  
Food Service ◽  
Food Handling ◽  
Safe Food ◽  
Food Service Managers ◽  
Service Managers

Sanitation Training for Food Service Managers – A Must!

1977 ◽  
Vol 40 (3) ◽  
pp. 198-199 ◽  
Author(s):  
A. SIDNEY DAVIS
Keyword(s):  
Food Service ◽  
Foodborne Illness ◽  
Regulatory Agencies ◽  
Great Promise ◽  
Food Protection ◽  
The Past ◽  
Foodservice Industry ◽  
Food Service Managers ◽  
Service Managers

In the past two decades, growth of the foodservice industry has been sensational, and this means greater opportunities for consumers to become victims of foodborne illness. Safety of food is a responsibility of the industry, and establishment managers carry the burden of that responsibility. Sanitation training for foodservice managers offers great promise for improving food protection. Industry must assume the lead role in sanitation training, with cooperation and support of regulatory agencies.

A Coordinated School Health Program Approach to Adolescent Obesity

2000 ◽  
Vol 16 (1) ◽  
pp. 12-19 ◽  
Author(s):  
Sylvia Illuzzi ◽  
Bethann Cinelli
Keyword(s):  
School Health ◽  
Health Program ◽  
Treatment Strategies ◽  
Food Service ◽  
Well Being ◽  
Adolescent Obesity ◽  
Obese Adolescent ◽  
Coordinated School Health Program ◽  
School Health Program ◽  
Coordinated School Health

Obesity has become one of this country's most significant nutritional diseases. The prevalence of childhood and adolescent obesity has steadily increased over the past 20 years. The risk of developing health problems increases as the obese child becomes an obese adolescent and adult. The 1997 Youth Risk Behavior Survey reports adolescents participate in behaviors that put them at risk for obesity. The recognition of these unhealthy behaviors among our youth has led to the need for early intervention. The Coodinated School Health Program is a mechanism to address adolescent obesity at the school-age level. This program includes an organized set of policies, procedures, and activities intended to protect and promote the health and well-being of students and staff. The eight components of a Coordinated School Health Program (CSHP) include school health services, a healthy school environment, comprehensive school health education, counseling and guidance, physical education, food service, worksite health promotion, and the integration of school and community. This paper describes integration of prevention and treatment strategies for adolescent obesity for each of the eight components of a CSHP.

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